Citrus-Tahini Dressing

Name: Citrus-Tahini Dressing
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 tbsp orange juice (freshly squeezed); 1 tbsp lemon juice (freshly squeezed); 2 tbsp tahini; 1 tbsp apple cider vinegar; 2 ½ tbsp pure maple syrup (or date syrup, adjust based on tartness or orange juice — optional); 1 tsp dijon mustard; 1 tsp ginger (fresh, roughly chopped); 1 garlic clove (very small — optional); ½ tsp salt (optional); black pepper (freshly ground, to taste)

Dreena Burton

5 years ago

Yields4 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

3 tbsp orange juice (freshly squeezed)

1 tbsp lemon juice (freshly squeezed)

2 tbsp tahini

1 tbsp apple cider vinegar

2 ½ tbsp pure maple syrup (or date syrup, adjust based on tartness or orange juice — optional)

1 tsp dijon mustard

1 tsp ginger (fresh, roughly chopped)

1 garlic clove (very small — optional)

½ tsp salt (optional)

black pepper (freshly ground, to taste)

Directions

Using a blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 2 tablespoons of the maple syrup if using, until fully smooth and creamy.

Taste, and add additional sweetener to taste, if desired.

Makes a little over 1/2 cup.

Chef's Notes

Kid-Friendly
If you have young children, try reducing the ginger and maybe omitting the garlic. The dressing will be much more inviting for younger palates this way!

Serving Suggestions
Try this on finely julienned greens. It is especially great with kale, as it helps mellow the flavor of the leaves. Chop your kale, then toss the dressing onto the leaves. Let sit for 10 or more minutes to allow the dressing to soften the greens. Add other salad fixings you might like, such as cherry tomatoes, grated carrot, chopped apple, or dried cranberries.

Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC).